Wild Mushroom and Truffle Tagliatelle

photo by Daniele Tomelleri
photo by Daniele Tomelleri

written by Vanessa Gianfrancesco, photo by Daniele Tomelleri

(serves 4-6  porzioni)

photo by Vittoria Zorfini
photo by Vittoria Zorfini

Ingredients / Ingredienti

• 1500g tagliatelle / di tagliatelle

• 2 tbsp olive oil / cucchiai di olio d’oliva

• 1 tbsp butter / cucchiaio di burro

• 1 shallot, finely chopped / scalogno, tagliato finemente

• 3 cloves garlic, finely chopped / spicchi d’aglio, tagliati finemente

• 4 cups wild fresh mushrooms, cleaned and sliced (including Chanterelle, oyster, shiitaki, cremini) / di funghi selvatici freschi, puliti e affettati (inclusi finferli, pleurotus, shiitake e cremini) 

• ¾ cup Vermouth or dry white wine / di Vermouth o di vino bianco secco

• ½ cup chicken stock / di brodo di pollo 

• 1 tbsp salt / cucchiaio di sale

• 1 tsp pepper / cucchiaino di pepe

• 1 cup Parmigiano Reggiano, grated, plus extra for garnish / di Parmigiano Reggiano grattugiato e un po’ per guarnire

• ½ cup fresh chives, finely chopped / di erba cipollina fresca, tagliata finemente

• ¼ cup parsley, finely chopped / di prezzemolo, tagliato finemente

• 2 tbsp truffle oil / cucchiai di olio al tartufo


In a large pot, bring water to a boil and salt liberally. Cook the pasta until al dente or 1-2 minutes shy of the cooking instructions on the package. Strain the pasta and set aside.

In a large sauté pan, warm the olive oil and the butter. Add in the shallots and cook for 1-2 minutes. Add the shallots the garlic and the mushrooms and cook for 5-6 minutes. Deglaze the pan with Vermouth or white wine, then pour in the chicken stock. Season with salt, pepper and Parmigiano Reggiano.

Add in the cooked pasta and allow it to cook an additional 2-3 minutes until the sauce has thickened. Turn off heat and finish off with the chives, parsley and truffle oil.

Plate the pasta and garnish with extra Parmigiano Reggiano and freshly ground pepper.